Chilli Buns

Instructions

1. 1

   Combine warm milk, sugar, and instant yeast in a bowl. Let sit for 5 minutes until foamy.

   Tip: This bloom activates the yeast and ensures better rise.

2. 2

   In a large bowl, mix flour and salt together. Add the yeast mixture, softened butter, minced chillies, and lime zest. Knead for 8-10 minutes until smooth and elastic.

   Tip: If the dough seems sticky, dust lightly with flour. It should be soft but not wet.

3. 3

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.

   Tip: A warm kitchen helps the dough rise faster.

4. 4

   Preheat oven to 200°C. Divide dough into 8 equal pieces and shape each into a smooth ball. Place on a lined baking tray, spacing them 5cm apart.

   Tip: Leave space between buns so they don't merge together during baking.

5. 5

   Let the shaped buns proof for 20-25 minutes until puffy and light.

   Tip: They should spring back slowly when poked with a finger.

6. 6

   Brush each bun with beaten egg wash. Sprinkle with sea salt flakes.

   Tip: The egg wash gives a beautiful golden sheen.

7. 7

   Bake for 20-25 minutes until golden brown. Remove from oven and immediately brush with lime juice while still warm.

   Tip: Brushing with lime juice while hot allows the flavour to infuse into the bun.

8. 8

   Cool on a wire rack for 5 minutes before serving warm with sour cream or your favourite dipping sauce.

   Tip: These buns are best eaten fresh and warm from the oven.